Cajun ninja chicken stew3/2/2023 Once everything was well heated, I served the Cajun Chicken Fricassee over white rice, along with a Caesar salad and a home-made baguette. I removed the skin and bones from the chicken, and returned the chicken pieces to the sauce. At this point, I removed the chicken from the Dutch oven. I covered the pan, and simmered the chicken over low heat for about an hour, until the chicken was well cooked and starting to fall off the bone. After 5 minutes, I added the chicken broth ( Photo 10). Finally, I returned the chicken to the Dutch oven. I continued cooking the mixture, stirring occasionally, for another 5 minutes. Next, I added the mushrooms ( Photo 8) and the remaining Cajun seasoning, salt and pepper ( Photo 9). Then, I added the garlic and cooked it for about 30 seconds until it was fragrant. I cooked this mixture for about 5 minutes. Still using the roux paddle, I stirred the mixture ensure that the vegetables were well incorporated into the roux. Working quickly, I added the onions, celery and bell pepper to stop flour from cooking any more ( Photo 7). The Rest of the Ingredients for Cajun Chicken Fricassee At this point, the roux was the color of Nutella ( Photo 6). I continued to cook the roux, stirring constantly over medium heat until it reached the dark brown stage. After about 5 minutes, the roux reached the blond stage, signaling that it was time to lower the heat to medium. ![]() ![]() The consistency of the roux was like a pancake batter. I used my roux paddle that I purchased in New Orleans to constantly stir the flour and oil ( Photo 5). As previously mentioned, this stage has the least thickening power but the most taste. I cooked the roux for the Chicken Fricassee to the dark brown stage. I started stirring it constantly over medium high heat ( Photo 4). This took about 5 minutes.įinally, I added the remaining ½ cup of the peanut oil and the flour to the Dutch oven. I browned the chicken on both sides, and removed it from the Dutch oven. Next, I heated ¼ cup of peanut oil in a Dutch oven over medium high heat, and added the chicken ( Photo 3). I knew that olive oil and other low heat oil would not work here.Īs a first step, I removed the backbone from a whole chicken using kitchen shears, and cut the remaining chicken in half ( Photo 1). After patting the chicken dry with paper towels, I coated both sides of the chicken halves with 1 Tablespoon of Cajun seasoning ( Photo 2). Because of the high heat, I used peanut oil. I used the following ingredients: Whole chicken, Cajun seasoning, vegetable oil, all-purpose flour, onion, celery, bell pepper, garlic, mushrooms, chicken broth, salt and freshly ground pepper.įor the Cajun seasoning, I used Emeril’s Essence. This stage has the least thickening power of all four, and its main purpose is as a flavoring agent with the thickening being secondary. Its aroma is more mellow than the strong, roasted flavor of brown roux. The final stage is dark brown roux, with a color resembling Nutella. ![]() When roux reaches the brown stage, the flour begins to lose its thickening power and starts to separate from the oil. It has a more pronounced and sharper aroma than the nutty smell of blond roux. ![]() The third is a brown roux that resembles the color of peanut butter. The second is a blond roux that is a light, golden-brown shade with an aroma resembling popcorn or toasted bread. The first is white roux that is the basis for Béchamel sauce. Cajun Chicken Fricassee is a roux based dish.Īs it cooks, roux actually has four different stages.
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